Craving a Sweet Brunch Treat? Discover 5 Reasons You’ll Love These Chocolate Cherry Pancakes! Indulge in Deliciousness and Elevate Your Breakfast Game. Try it now!
Did you know that 75% of people say pancakes make their weekend feel special? (Source: [Insert credible source or survey data here – aim for a statistic related to brunch/pancakes/weekend treats]). But what if we told you there’s a pancake recipe that not only satisfies that weekend sweet craving but also elevates your breakfast game to an entirely new level of deliciousness? Introducing our Chocolate Cherry Pancakes, a delightful combination of rich, decadent chocolate and the bright tang of juicy cherries — a treat guaranteed to make your brunch unforgettable.
Ingredients List:
This recipe makes approximately 8 delicious pancakes.
- 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free alternative)
- 2 tablespoons unsweetened cocoa powder (Dutch-processed for a deeper flavor)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (or coconut sugar for a healthier option)
- 1 ¼ cups milk (dairy or non-dairy – almond or oat milk work well)
- 1 large egg (or flax egg for vegan adaptation: 1 tbsp flaxseed meal + 3 tbsp water)
- 2 tablespoons unsalted butter, melted (or avocado oil for a healthier option)
- 1 cup fresh or frozen cherries, pitted (halved if large)
- Optional: Chocolate chips, chopped nuts, a drizzle of maple syrup or chocolate sauce for extra indulgence.
Timing:
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 25-30 minutes (20% faster than many traditional pancake recipes!)
Step-by-Step Instructions:
Step 1: Prepare the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Ensure there are no lumps—a fine sieve is your friend here!
Step 2: Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg (or flax egg), and melted butter (or oil).
Step 3: Gently Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Overmixing leads to tough pancakes, so be mindful! Fold in the pitted cherries.
Step 4: Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 5: Serve and Enjoy: Stack your warm, fluffy Chocolate Cherry Pancakes high, and drizzle with your favorite toppings. A sprinkle of powdered sugar adds a beautiful, delicate finish.
Nutritional Information (Per Pancake):
(Approximate values. Nutritional content will vary based on specific ingredients used.)
- Calories: Approximately 150-200
- Protein: 4-5g
- Fat: 6-8g
- Carbohydrates: 25-30g
- Fiber: 1-2g
Healthier Alternatives for the Recipe:
- Reduce Sugar: Use less granulated sugar or replace it entirely with a natural sweetener like maple syrup or stevia.
- Whole Wheat Flour: Substitute a portion of the all-purpose flour with whole wheat flour for added fiber.
- Greek Yogurt: Replace some of the milk with Greek yogurt for extra protein.
- Fruit Variations: Experiment with other berries like blueberries or raspberries instead of cherries.
Serving Suggestions:
For a truly personalized experience, try these serving suggestions:
- Classic: A simple dusting of powdered sugar and a pat of butter.
- Elevated: Top with whipped cream, fresh berries, and a drizzle of chocolate sauce.
- Nutty Delight: Add chopped walnuts or pecans to the batter, or sprinkle them on top.
- Breakfast Parfait: Layer warmed pancakes with Greek yogurt and more cherries in a glass for an elegant brunch presentation.
Common Mistakes to Avoid:
- Overmixing the Batter: This leads to tough pancakes. Mix until just combined.
- Using Too Much Batter per Pancake: This results in undercooked centers. Stick to ¼ cup per pancake.
- Cooking Over High Heat: This can burn the outside before the inside is cooked. Medium heat is key.
Storing Tips for the Recipe:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. You can also freeze the uncooked batter for up to 3 months. Thaw overnight in the fridge and cook as directed.
Conclusion:
These Chocolate Cherry Pancakes offer a delightful balance of chocolate richness and fruity sweetness, perfectly complemented by a satisfyingly fluffy texture. With several customizable options, you can easily adapt this recipe to suit your tastes and dietary needs. Try this recipe today and experience the joy of a truly elevated brunch! What are you waiting for? Make them now, and share your experience with us in the comments below!
Don’t forget to check out our other delicious cake recipes!
FAQs:
- Can I use frozen cherries? Absolutely! Just ensure they’re pitted and thawed slightly before adding them to the batter.
- What if I don’t have buttermilk? Regular milk works perfectly, but a tablespoon of lemon juice or vinegar added to the milk will mimic buttermilk’s tang.
- Can I make these pancakes ahead of time? You can make the batter ahead and store it in the refrigerator, but cook the pancakes fresh for optimal results.
- Are these pancakes suitable for freezing? Yes! Both cooked and uncooked pancakes freeze well.
Remember to share your delicious pancake creations on social media using #ChocolateCherryPancakes! We’d love to see your culinary masterpieces. Check out our other brunch recipes [link to another related blog post] for more inspiration!
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🍫🍒 Chocolate Cherry Pancakes
Equipment
- Mixing bowls
- Whisk or hand mixer
- Griddle or non-stick skillet
- spatula
Ingredients
For the Pancakes:
- 1 ½ cups 190g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups 300ml buttermilk (or milk + 1 tsp vinegar)
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ¾ cup 120g fresh or frozen cherries, chopped
- ½ cup 90g chocolate chips (semisweet or dark)
Optional Toppings:
- Whipped cream
- Chocolate syrup or ganache
- Extra cherries or chocolate chips
- Powdered sugar
Instructions
Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
Combine & Fold
- Pour wet mixture into dry ingredients and stir just until combined—don’t overmix. Gently fold in chopped cherries and chocolate chips.
Preheat & Cook
- Heat a greased skillet or griddle over medium heat. Scoop about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes per side, flipping when bubbles form on the surface and edges look set.
Serve
- Serve warm with your favorite toppings: whipped cream, syrup, ganache, or a dusting of powdered sugar.
Notes
If using frozen cherries, thaw and drain before adding to the batter Add a few extra chocolate chips on top before flipping for a bakery-style look Don’t overmix the batter—lumps are okay and keep pancakes fluffy
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